Monday, July 12, 2010
Mexican Bean and Rice Salad - My Way
I found a recipe for Mexican Bean and Rice Salad on allrecipes.com. I want to share my version with you but you can find the original version here.
Mexican Bean and Rice Salad My Way
2 cups cooked (and cooled) brown rice*
1 (15 ounce ) can pinto beans, rinsed and drained well
1 (15 ounce) can black beans, rinsed and drained well
1 (15.25 ounce) can whole kernel corn, drained
4 to 5 green onions, chopped fine
1 green bell pepper, diced
1 large tomato, diced
A few jalapeno slices, chopped fine**
1 teaspoon minced garlic
1/2 teaspoon cumin
juice of 1 lime
1/4 to 1/2 cup Italian salad dressing
Mix altogether and chill thoroughly.
*I've given this recipe out to several folks and they always ask about the amount of rice. If it's 2 cups of rice before it has been cooked or after it has been cooked. The measurement is AFTER the rice has been cooked.
**I prefer a little heat so I used about 5 or 6 slices of pickled jalapenos from a jar. You can adjust to whatever heat you prefer your salad to have.
Another nice addition would be diced avocado but that would never fly at my house as I'm the only one who will touch avocado. And this recipe makes a LOT of salad.
I've had many requests for this recipe. I hope you like it too.